Bui Quan
Last inspected: Apr 19, 2026
82
Score
The health department has logged four inspections at Bui Quan, the earliest from 2025. Bui Quan was last inspected on Apr 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 10 violations earlier on.
Looking across the full record, “applicability of article” is the recurring theme, flagged two times.
That's lower than the typical Houston restaurant, which scores around 88. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 19, 2026
Complaint (003)
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment
(corrected on site)
5-103.11(B)
Handwashing sign not posted
6-301.14
The original food manager certificate shall be posted in the food establishment in a location that is conspicuous to consumers.
TAC-228.31(a)
82
Mar 11, 2026
Reinspection (002)
1 critical violation. 1 major violation. 3 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
3-501.16(A)(1)
No written procedures for vomiting or diarrheal events
2-501.11
Food stored improperly or exposed to contamination
3-305.11(A)
Physical facilities not cleaned at required frequency
6-501.12(A)
Equipment not in good repair or proper adjustment
4-501.11(A)
67
Dec 8, 2025
Routine Inspection (001)
15 minor violations. 2 corrected on site.
View 15 violations
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.
20-21.03(b)(01)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.
20-21.04(i)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.
(corrected on site)
20-21.15(c)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited
21-244(a)
47
Jun 25, 2025
Routine
5 minor violations.
View 5 violations
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
Hot storage. food temperature measuring device not available to check internal food temperatures of hot time/temperature controlled for safety (tcs) food for equipment not bearing thermometers.
20-21.03(c)(01)
Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.
20-21.03(b)(01)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
78
Frequently Asked Questions
When was Bui Quan last inspected?
The most recent health inspection at Bui Quan on file is from Apr 19, 2026. The public record contains four inspections in total.
What is the most common violation at Bui Quan?
Across the inspection record, “applicability of article” has been cited two times, more than any other issue at Bui Quan.
How does Bui Quan compare to other restaurants in Houston?
Bui Quan most recently scored 82 out of 100, which is lower than the Houston average of 88.
Has Bui Quan's inspection record improved over time?
Yes. Recent inspections at Bui Quan have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bui Quan means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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